Continue to heat over medium-low heat until the sugar is dissolved, stirring occasionally. Once butter is melted, add in sugar and evaporated milk.In a medium saucepan over medium-low heat, melt butter.Sprinkles – I like using larger sprinkles so they show up better and you get a good chunk with each piece of fudge.Vanilla – a good quality vanilla extract always makes a big difference!.Some recipes call for replacing it with mini marshmallows, but those are coated in cornstarch which can also mess with the texture of your fudge. Marshmallow cream is going to be what gives this vanilla fudge its soft texture. Marshmallow cream – do not substitute this with anything else or omit it.If you can’t get your hands on almond bark, the best replacement is going to be candy melts. Almond Bark – while white chocolate technically could be substituted here, you’d need to mess with the ratios and potentially add in shortening for the right texture.The fat content and structure of evaporated milk really lends to the overall texture and end results. Evaporated milk – low fat and fat free evaporated milk both work great in this recipe. ![]() Fudge can be a bit finicky when you start swapping ingredients so you’ll want to stick with granulated here. ![]()
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